17 Crisp Cocktails Perfect For Sipping Fireside This Fall

Take a moment to mourn your frosé and prosecco pops — it's time to warm up with some tasty fall cocktails. Welcome the taste of dark liquor, seasonal fruits, and delicious spices into your glass. Here are 17 ways to do it.

1 of 17

Heather Christo

Apple Cranberry Moscow Mule

What you need:

Ice

4 oz. of vodka

1/4 cup of cranberry juice

1/2 cup of sparkling apple juice

2 ginger beers

Fresh cranberries for garnish

How to make it:

Fill two large glasses with ice. Add the Vodka and cranberry juice. Add the sparkling apple juice and then fill the rest of the way with the ginger beer. Stir gently to combine and serve immediately.

Via

2 of 17

Grey Goose

Espresso Martini

What you need:

1.5 oz. of Grey Goose Vodka

1 oz. of single-origin espresso

.75 oz. of premium coffee liqueur

1 pinch of salt

How to make it:

Add all ingredients together into a shaker and shake vigorously. Strain into a martini glass. Garnish with salted dark chocolate power.

Via

3 of 17

Patron Spirits

Cocoa Butter Cocktail

What you need:

2 oz. of Patrón XO Cafe Dark Cocoa

.75 oz. of Caramel sauce

1 large scoop vanilla ice cream

.5 scoops of ice

1 pinch of sea salt

How to make it:

Combine ingredients (except salt) in a blender pitcher and blend until a smooth texture is achieved. Pour into a parfait glass or goblet. Garnish with a pinch of sea salt.

Via

4 of 17

Moet Hennessy

The Maple Leaf

For the cocktail:

1.5 oz of Hennessy V.S

3.5 oz of Maple water

For garnish:

Orange twist

Top with a maple leaf or punched out orange twist in the shape of a maple leaf

How to make it:

Pour all ingredients into a rocks glass, stir to combine. Express orange twist over the glass, and garnish with the orange twist and a maple leaf if available.

Via

5 of 17

Domesticate Me

Spiced Cider Margaritas

What you need:

5 oz. of spiced apple cider

1/2 teaspoon of lemon juice

.5 oz. of Grand Marnier (or Cointreau)

1.5 oz. of mescal or gold tequila

For garnish:

2 tablespoons of raw sugar

1/8 teaspoon of ground cinnamon

Cinnamon sticks

Apple slices

How to make it:

In a small bowl, combine the raw sugar and cinnamon. Pour a splash of Grand Marnier into a separate bowl. Dip the rim of the glass in the Grand Marnier to moisten it, and then immediately dip the glass in cinnamon sugar. (You’ll have enough cinnamon sugar for about 4-5 cocktail glasses.) Pour all the ingredients into a cocktail shaker with ice. Shake until well combined. Pour over ice into your rimmed glass. Garnish with a cinnamon stick, a slice of apple, and a dash of ground cinnamon if you’re feeling fancy.

Via Serena Wolf of

6 of 17

Half Baked Harvest

Blackberry Bourbon Smash

What you need:

Granulated sugar (for the rim of the glasses)

Zest from 1 lime (again for the rims)

8 fresh blackberries

7 leaves of mint

Juice from half a lemon

1-2 tablespoons of honey

2 oz. of bourbon, more or less to taste

Ginger beer for topping

How to make it:

On a shallow plate, combine the sugar and lime zest. Run the lime wedge around the edge of your glasses, then invert each glass into the plate to create a sugar/lime rim. In a cocktail shaker or glass jar, add blackberries, mint, lemon juice and honey, using a muddler. Muddle all of the ingredients together, squishing everything to release the juices. Add the bourbon. Add ice to your rimmed glass and pour the drink over the ice. Top the glass with a little more ice and then pour the ginger beer over, gently stirring to combine. Garnish with fresh mint.

Via Tieghan Gerard of

7 of 17

Mantitlement

Cidertini

What you need:

1½ oz. of caramel vodka

½ oz. of apple liquor

3 oz. of cider

A pinch of cinnamon

A cinnamon stick

An Apple slice

How to make it:

Place all ingredients except for the cinnamon stick and the apple slice in a shaker with ice. Shake vigorously and strain into a martini glass. Garnish with a cinnamon stick and apple slice.

Via Dan George of

8 of 17

Aperol

Aperol Peach Spritz

What you need:

1 oz. of Aperol

.5 oz. of peach liqueur

.5 oz. of fresh lemon juice

.5 oz. of fresh orange juice

Club soda to top

Prosecco to top

How to make it:

Add ingredients to a shaker with ice, shake gently and serve in a rocks glass over ice with Prosecco and a dash of club soda.

Via Lucinda Sterling, a bartender at

9 of 17

elit by Stoli

Moonraker Elite

What you need:

1½ oz. elit vodka

¾ oz. Old Harbor San Miguel gin

¾ oz. Lillet

3 dashes Bittermens Orange Cream Citrate

Pinch of salt

Fresh basil leaf, for garnish

How to make it:

Combine all ingredients (except garnish) and ice in a cocktail shaker. Shake. Strain into a coupe. Garnish with a leaf of fresh basil.

Via Tyler French, a bartender at

10 of 17

Patron Tequila

Bazaar Bloody Maria

What you need:

2 oz. of Patron Reposado

75 oz. of lemon juice

3 dashes of Bittermans Hellfire Bitters

5 dashes of horseradish tincture

For Ice Cubes:

Red tomatoes + Pinch Piri Piri

Orange tomatoes + Habanero

Yellow tomatoes + Saffron

Green tomatoes + Zaatar

Pinch of salt

Pinch of pepper

2 tbsp of Worcestershire Sauce

2 oz. of water

How to make it:

Blend ingredients together well and strain for seeds. The night before, make the Bloody Maria ice cubes and freeze each color individually. In a highball glass: Crush/smash one to two Bloody Maria ice cubes of each tomato color. Fill the highball with the ice, layering by color. In a separate glass combine 2 oz. Patron Reposado, .75 oz. lemon juice, 3 dashes Bittermans Hellfire Bitters, and 5 dashes horseradish tincture. Pour mixture into the highball glass over ice. Add straw and garnish with a skewer of multi-colored tomatoes, a fresh squash blossom, peppers and celery with leaf still attached.

Via Pam Wiznitzer of &

11 of 17

Tres Agaves Reposado

Twisted Bocktail

What you need:

1 1/4 parts Tres Agaves Reposado

3/4 part Lemon

1/2 part Cointreau

1/2 part simple syrup

Hefeweisen

How to make it:

Combine all ingredients minus the beer; shake and strain into a highball. Top with beer and garnish with lemon.

Via Pamela Wiznitzer, creative director of

12 of 17

Santa Margherita

Orange Cinnamon Blossom Wine

What you need:

1 bottle of Santa Margherita Prosecco Superiore

1/2 a lemon

1/2 an orange

1 tablespoon of honey

1/4 cup of sugar

3 whole cloves

3 whole allspice

2 cinnamon sticks

How to make it:

Rinse the lemon and the orange, and thinly slice them, discarding seeds; quarter the orange slices. Put fruit in a 4- to 5-quart pan. Add honey, sugar, cloves and allspice. With a knife, cut the cinnamon sticks lengthwise into thinner strips. Add cinnamon and 2 cups water to pan; bring to a boil over high heat, then reduce heat and boil gently for five minutes. Pour Prosecco into hot citrus base and that until steaming, about eight minutes. Keep warm over low heat. Ladle into heatproof cups or wineglasses.

Via

13 of 17

Maker's Mark Bourbon

The Bungalow

What you need:

¾ part Maker's Mark Bourbon

¾ part simple syrup

½ part fresh lemon juice

1 part fresh orange juice

Champagne

How to make it:

Combine Maker's Mark, simple syrup, lemon juice, and orange juice and shake. Top off with Champagne.

Via

14 of 17

Bache-Gabrielsen American Oak

American Dream

What you need:

2 parts Bache-Gabrielsen American Oak

1/3 part Cherry Heering

1/3 part Dry Vermouth

How to make it:

Stir all ingredients together, pour in a stemless snifter and add 4 ice cubes. Garnish with Cognac-marinated cherry bits and sprinkled caramel cracker. Shake with ice and strain into a cocktail glass.

Via Joel Cuellar, beverage director of

15 of 17

Sparkling Ice

Wine Supercooler

What you need:

1 part Reisling

1 part Pomegranate Blueberry Sparkling Ice

Pomegranate seeds

Cranberries

1 teaspoon of Agave

Mint

How to make it:

Mix all in a pitcher, pour into wine glasses and add a mint leaf garnish.

Via food and beverage stylist

16 of 17

Sparkling Ice

Pisco Flower

What you need:

2 parts Pisco

1 part St. Germain

1 part Apple Sparkling Ice

Rosemary syrup

Raw honey

Sliced apple and rosemary sprig

How to make it:

Heat honey and rosemary gently with a splash of Crisp Apple Sparkling Ice. Leave to cool. Shake syrup mix with Pisco and ice. Pour into cocktail glass and top with Crisp Apple Sparkling Ice. Garnish with rosemary sprig and apple slice.

Via food and beverage stylist

17 of 17

CRUZ Tequila

Blueberry Basil Margarita

What you need:

2 parts CRUZ Silver Tequila

1 part agave nectar

12 to 15 blueberries

1 lime squeezed

A couple sprigs of basil

How to make it:

Muddle blueberries and basil with the tequila. Add remaining ingredients. Shake with ice and serve over fresh ice (do not strain). Garnish with basil leaf float. Add dash of filtered water for more liquid.

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